Rustic Veggie Soup {Whole30, GF, DF)

The perfect comfort food on a rainy day or chilly winter’s night, this Rustic Veggie Soup is a colorful rainbow of healthy, savory flavor. This simply scrumptious soup makes it easy to enjoy your veggies, especially when you toss in some leftover roast chicken or pulled pork. Or one of my personal favorites, leftover spicy grilled shrimp. (Wowie, it’s so good!)

Bonus, it’s so easy to make! All it takes is a little chopping and simmering, and in less than 30 minutes, “Soups On!” To save time, I like to use pre-cut butternut squash. My local Trader Joe’s has adorable crinkle-cut butternut squash that makes the dish even more appealing. I also use pre-cut organic kale; a big bag from Costco makes it easy to use for this recipe and more!

This tasty, hearty meal is definitely a family favorite, which is why you’ll be seeing this recipe in my meal plan rotation. Speaking of meal plans, if you’d like to receive my free weekly whole food meal plans, you’re cordially invited to subscribe to The Nourishing Home. As a subscriber-friend, you’ll receive delicious healthy recipes and my free exclusive whole food meal plans. It’s part of the ministry here to help individuals and families live a more nourished life in thanksgiving to God!

P.S. The beauty of this recipe is also its versatility. The fire-roasted diced tomatoes paired with homemade chicken stock and a classic mirepoix of diced onion, carrots and celery form a flavorful base from which you can add your favorite seasonal veggies for a delicious soup personalized for you!

Oh man, my mom used to make a soup that was similar to this but that had a whole bunch of noodles and stuff in it. This looks so much healthier and like it would be just as comforting! I am excited to try it (but won’t be responsible for any tears I shed when eating it and having fond memories of my mom 🙂

Aww, that’s so sweet! I love it when we can recreate comfort foods with strong memories attached. My grandma always made chocolate cream pie for Thanksgiving, which I later realized was weird since it’s not a common pie for that holiday. But it was my Dad’s favorite pie and so she’d make it to make him happy. Since both my grandma and Dad are now with the Lord, I had my grandma’s pie recipe and decided to revamp it to be dairy-free and healthier. I put it in my cookbook as a memorial to these two people I love so much! And so I can relate to what you’re saying about tearing-up over a food that has such strong memories attached to it. I just love how food brings people together and helps us remember special times with the people we love. Thanks for leaving a kind note, sweet friend! xoxo

Hi, Hannah! What a treat to have you pop over. I really enjoy your blog and recipes! You are so right, this soup is a great way to use up those extra veggies in your fridge. I appreciate you taking the time to leave a kind note! 🙂

Hi, Rachel. Thanks so much for popping over to leave a kind note. Yes indeed, I like in Southern CA and have visited your neck of the woods and I wore a jacket the entire time and it was the middle of July. LOL! I love meeting Texans! I’m originally from the South! Blessings to you, Kelly

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